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Topic: Recommended Reading (Read 18699 times)

I'm putting together a new "Recommended Books" page for the website. This page contains books that I would consider good to excellent for making great pizza. Please look over the page and let me know of any books that should be on the list.

Good point Steve. It is primarily a guide book. But it has a true Neapolitan American recipe as well as a sauce recipe. It also details, better than some of the other books already listed, the ingredients used and preparation techniques of some of the world's best pizzerias. That's a unique perspective for me at least.

Good point Steve. It is primarily a guide book. But it has a true Neapolitan American recipe as well as a sauce recipe. It also details, better than some of the other books already listed, the ingredients used and preparation techniques of some of the world's best pizzerias. That's a unique perspective for me at least.

I'd like to nominate a book for inclusion on the "recommended books" page.

The book is Pizza (From Its Italian Origins to the Modern Table) written by Rosario Buonassi and published by Firefly Books Inc., Buffalo, NY (2000).

Beautiful design and photography compliment this thoughtful, well-written book. Topics covered are historical development of pizza, many recipes, wine and beer recommendations for specific pizzas, and future trends.

This book is probably more "coffee table art book" than "how to" manual, but it is sophistocated, engaging, and insightful. This book is currently out of print but is available as a remainder for around $7 to $8 (orig. $24.95) through Amazon resellers.

In typical test kitchen format, author Matthew Card describes his step by step procedure for turning out crisp, yet chewy pizza on charcoal or gas grills. This article is limited by its three page length to presenting the fundamentals, but provides a good overview.

Cook's Illustrated (www.cooksillustrated.com) offers a free trial issue to potential subscribers and is also available at news stands, book stores and many libraries.

I'd like to nominate a book for inclusion on the "recommended books" page.

The book is Pizza (From Its Italian Origins to the Modern Table) written by Rosario Buonassi and published by Firefly Books Inc., Buffalo, NY (2000).

Beautiful design and photography compliment this thoughtful, well-written book. Topics covered are historical development of pizza, many recipes, wine and beer recommendations for specific pizzas, and future trends.

This book is probably more "coffee table art book" than "how to" manual, but it is sophistocated, engaging, and insightful. This book is currently out of print but is available as a remainder for around $7 to $8 (orig. $24.95) through Amazon resellers.

I'm putting together a new "Recommended Books" page for the website. This page contains books that I would consider good to excellent for making great pizza. Please look over the page and let me know of any books that should be on the list.

I'd like to nominate a book for inclusion on the "recommended books" page.

The book is Pizza (From Its Italian Origins to the Modern Table) written by Rosario Buonassi and published by Firefly Books Inc., Buffalo, NY (2000).

Beautiful design and photography compliment this thoughtful, well-written book. Topics covered are historical development of pizza, many recipes, wine and beer recommendations for specific pizzas, and future trends.

This book is probably more "coffee table art book" than "how to" manual, but it is sophistocated, engaging, and insightful. This book is currently out of print but is available as a remainder for around $7 to $8 (orig. $24.95) through Amazon resellers.

I've seen nothing but positive reviews for two books in particular, though sadly I do not possess a copy of either one just yet. The first is one that I've seen discussed in the forum several times, in fact I even created a thread based on it. It is called Passionate About Pizza by Curtis Ide, the second one being The Ultimate Pizza Manual: Make Pizza Like the Pros... Used To! by Francesco Brunaldo. The latter is a mere forty-four pages long, but based on the reviews it sounds like it truly does deliver (pardon the pun!) manna from Pizza Heaven.

Indeed, ratings would be neat as I have no idea which book to choose from ! I'm looking for a book with detailed technical explanations on the dough making and kneading process and preferably more on the traditional Italian side of things (as opposed to the Chicago style). Would Reinhart's book suit my needs?